Sunday, December 22, 2024
HomeBakingLambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans

Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans


Mythmaking and superstition could play a job in others brewers’ approaches to creating lambic, however for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans, Bourgogne de Flandres, and Waterloo—science is a much better device for reaching great-tasting beer that individuals wish to drink time and again.

“I believe it’s essential, to begin with, to not speak about lambic as a marvel of nature, but it surely’s one thing that may be fully scientifically followed-up,” Vandelanotte says.

To that finish, he and his staff have engaged in deep examine of their very own brewery atmosphere, the dynamics at play by fermentation and growing older, and each barrel or foeder that finds its manner into an oude gueuze mix. Their purpose is balanced beer—flavorful, citric, not too acidic—they usually’re intentional in each adhering to the historic parameters of lambic brewing whereas additionally utilizing all the trendy abalyticak instruments at their disposal.

On this episode, Vandelanotte discusses:

  • the 118 completely different yeasts they’ve discovered of their atmosphere and fermenting beer
  • development dynamics over time of various yeasts in lambic
  • the similarity of younger fermenting lambic to New England IPA
  • utilizing oxidized hop pellets with out destroying what’s good in regards to the hops themselves, as a result of “lambic isn’t the [trash] bin of the hops trade”
  • avoiding low-oil hop varieties and embracing hops of assorted origins, together with U.S. hops
  • the origin of barnyard character in lambic
  • utilizing quite a lot of barrel sizes and foeders for various fermentation and wooden impacts
  • evaluation of foeders and barrels to construct statistical foundation for a theoretical mix that’s confirmed or adjusted by sensory
  • taste variations in sorts of acid that don’t monitor to titrations
  • open fermentation at Bourgogne de Flandres to drive ester manufacturing
  • fermentation dynamics in oud bruin

And extra.

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